This easy Lemon Zucchini Bread is moist, bursting with fresh lemon flavor and topped with a sweet citrus glaze that makes it irresistible.
Lemon Zucchini Bread is the best bread decision I made all week.
Lemon Zucchini Bread is the best bread decision I made all week. I love how fresh grated zucchini adds so much moisture to quick breads, and pairing it with bright lemon flavor adds the perfect zing. It’s one of those recipes I find myself making on repeat during the summer when zucchini is overflowing, and it always disappears fast. Plus, that sweet lemon glaze on top takes it over the top in the best way.
Don't miss my other quick bread recipes like Lemon Blueberry Bread, Date Nut Bread, Cranberry Orange Bread, and Carrot Cake Loaf!
How to make Lemon Zucchini Bread:
Make Batter: Preheat oven to 350°F (180°C). Grease and flour an 8×4-inch loaf pan. In one bowl, whisk together flour, salt, baking powder, and baking soda. In another bowl, stir sugar and lemon zest, then mix in eggs, oil, and lemon juice until smooth. Add dry ingredients and stir until just combined. Fold in zucchini and pour batter into prepared pan.
Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, drizzle with glaze made from powdered sugar and lemon juice. Slice and serve.
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Recipe
Lemon Zucchini Bread
Equipment
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon baking soda (2.3g)
- 1/2 teaspoon baking powder (2g)
- 3/4 cup granulated sugar (150g)
- zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (120mL), vegetable, avocado or canola oil
- 1 1/2 teaspoons fresh lemon juice (7.5mL)
- 1 cup grated zucchini* (120g), unpeeled
Glaze:
- 1 cup powdered sugar (115g)
- 4 teaspoons fresh lemon juice (20mL)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder
- In another bowl, combine sugar and lemon zest and stir well. Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.¾ cup granulated sugar, zest of 1 large lemon, 2 large eggs, ½ cup oil, 1 ½ teaspoons fresh lemon juice
- Gate zucchini on the large holes of a box grater. If it's really wet, squeeze some of the moisture out. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.1 cup grated zucchini*
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.1 cup powdered sugar, 4 teaspoons fresh lemon juice
- Drizzle the glaze over the bread. Slice and serve.
Notes
Nutrition
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I originally shared this recipe July 2017. Updated April 2021 and August 2025.
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This was delicious! I didn’t even put in the eggs, and cut the sugar down to one cup. I made mine in a mini muffin pan, and no glaze. Still Fabulous!
Wonderful flavor! And so easy!
OMG, so good! This beats all the other lemon zucchini breads/cakes out there. Am I supposed to squeeze out the water in zucchini? I did, and it was awesome. Gave some to a couple of friends, they loved it too!!
Have you ever tried making this batter into muffins??
It would work great as muffins. They will probably take around 20 minutes to bake.
Could you tell me if this bread freezes well?
Yes, it freezes great. Enjoy!
hello1 I love this recipe, but I was wondering if you could swap sugar for maple syrup or honey?
I’ve never tried it, but it may work. The flavor will be different.
Super good and super easy. I love anything with lemon. I just used the juice from an entire lemon in the glaze and it was perfect.
One of my favorite lemon zucchini bread recipes.
I also make some in 4 small loaf pans….
My first bread without a box! It was amazingly awesome. I’m so happy I found your site and that it turned out so good. I did make a change because I had no white sugar so I used brown sugar. I plan on making more for the holidays.
Thanks Cheryl! I’m so happy you liked it, and glad you found me!
Next time I’ll half the powder sugar in the glaze! The one I made isn’t as “glazy” as yours! It’s almost like icing!